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NFSC First for me - Page 2

post #16 of 27
If you're decorating them on Wednesday then an airtight container at room temp is totally fine. I've got tons of cookies i made a few weeks ago sitting in containers in a room in the basement. I test them often enough and they are still delicious.
post #17 of 27
i'm slowly breaching the dark side too!! i made cookies for valentines and now i'm trying to find any opportunity i can to make cookies icon_biggrin.gif

HOWEVER.... NFSC? Failed. TWICE. and, not to be too cocky, i'm the kinda person that gets it right the second time around after a major fail. no such luck here. third time, came out really well however i still have issues with it and maybe you guys can help me with troubleshooting?
the first fail was because there was way too much flour. i read somewhere it was better to weigh it than measure cups - second time i weighed it and it ended up being too little. 3rd time i aimed for an amount in between - worked great.

but when i'm rolling it out and using my cookie cutters, i find i have to chill (stick it in the freezer) until it's hard before i can separate it from the outer cookie (if that makes sense... the 'scraps'?) and it's just so time consuming to wait cos i have a tiny old freezer so not only am i only able to fit a try in at a time, i have to wait 10 mins before i can separate it/arrange it nicely so i can bake it.

i've tried penny's cookies and those worked like a charm, no chilling in between required, except i'm not making enough of it to justify wasting $2 of whipping cream for only.. what was it? a tbsp worth for the recipe?

so the question is.. anyone know of a happy place in between those recipes? one that doesn't require constant chilling and doesn't require ingredients that a baker may not always have on hand (availability not being the issue - but waste)?

sorry to hijack this thread but i figured it would attract all the NFSC users.. after all.. that's what brought me here lol

TIA icon_biggrin.gif
(i'm thinking of making cookies tonight)


(edited to add my question.. didn't realize i typed so much and forgot to put my main point in lol)
post #18 of 27
karas, I agree with luv2, if they are for Saturday then an airtight container is fine.


mandice, you shouldn't need to chill your dough to separate the cut-outs from the scraps. When measuring your flour, use the stir and scoop method. Lightly stir your flour, using a spoon, scoop the flour into a measuring cup and then sweep with a straight edge.

You can use half and half instead of cream with Penny's recipe.
post #19 of 27
Anyone have suggestions? I tried the NGSC recipe tonight as well, but after being baked my cookies tasted horrible? Where did I go wrong?
post #20 of 27
Sorry NFSC recipe, it has been a long day
post #21 of 27
Quote:
Originally Posted by kwineinger

Anyone have suggestions? I tried the NGSC recipe tonight as well, but after being baked my cookies tasted horrible? Where did I go wrong?



What exactly do you mean by "tasted horrible?" Like they were rancid?

They aren't an overly sweet/ or flavored cookie. I use a good vanilla and it is a subtle foundation for icing -- which can then be flavored in a number of ways that complements the cookies.

Were these not sweet enough for you or do you think they're too plain? A few people add almond in addition to the vanilla. I also like to add citrus extract and zest.

Antonia lists some other things to try.
http://cakecentral.com/cake-decorating-ftopict-624383-.html
post #22 of 27
They were just really bland, I think I will try again and just add more flavor. Thanks for the tips.
post #23 of 27
So the receipe calls for "sugar" does it mean granulated or powdered for the NFSC's? I only ask because I had a bad experience recently with another receipe and now always double check which it is supposed to be.

Thanks!
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post #24 of 27
Quote:
Originally Posted by shebellas

So the receipe calls for "sugar" does it mean granulated or powdered for the NFSC's?...


granulated icon_smile.gif
post #25 of 27
The NFSC is a shortbread-type base. If it was sweet on it's own, it would be entirely too sweet with the icing that usually covers it.
I omit all leavening and double the vanilla.
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post #26 of 27
Quote:
Originally Posted by 7yyrt

The NFSC is a shortbread-type base. If it was sweet on it's own, it would be entirely too sweet with the icing that usually covers it.
I omit all leavening and double the vanilla.



What does omitting the leavening do? Will that prevent the almighty spreading that makes me want to cry and pull my hair out??

I have made this over and over - I use all ingredients as specified, I fridge/freeze the layers of dough between parchment, etc. I'm not playing around here..... they flipping spread!

I need a recipe where I get those nice, thick cookies with sharp edges that really keep their shape......any ideas? thx icon_smile.gif
post #27 of 27
That's what it does. I tried it because Melissa told me she tried it and it worked for her. I use butter unless otherwise requested, and that's supposed to make it spread. They stay almost exactly the same as when cut out.

I had a 'broken cookie taste test' with and without leavening, and everyone either liked without better, or couldn't tell the difference. (I broke the cookies, so the appearance wouldn't influence the results.)

Sometimes I take them out when just set, when adding nuts I leave them in until the edges turn golden to give them a more toasted taste.
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